Archive for the ‘Eatwell Farm News’ Category

February 22, 2012

Bud Break

There are buds swelling in the orchard: exciting times! It is getting warmer so the bees in the hives will soon wake up from their winter slumber. Keep your fingers crossed that we get some great pollination days and set a nice crop of fruit for our summer pleasure.

February 22, 2012

Cheddar-Dill Scones

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

From foodnetwork.com

February 22, 2012

Chipotle Collard Greens

1 large bunch collard greens, ribs removed
1/2 tablespoon unsalted butter
1/2 onion, halved and sliced
1 clove of garlic, chopped
1 cup water
1 teaspoon chipotle hot pepper sauce
Salt to taste

Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.

In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.

Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.

Adapted from epicurious.com

February 22, 2012

Chicken, Leek and Chard Soup with Noodles

1 package noodles, cooked
1 teaspoon olive oil
3 leeks
1/2 yellow onion
2 garlic cloves
1 bunch chard
9 cups chicken stock
3 cups chicken, cooked and shredded
1/2 teaspoon Kosher salt, or more to taste
1 teaspoon fresh ground pepper

Cut both ends, the roots and the dark green leaves, off the leeks. Cut the leeks in half lengthwise. To get all of the grains of sands out of the leek, gently fan the leek with your thumb under cool running water.

Laying the cut side down of the leek on a cutting board, cut leeks in small crescents shapes about 1/4 inch thick. Set aside. Peel and dice the onion and garlic cloves.

Heat the olive oil in a large pot over medium heat and place the onions, garlic, leeks and salt into the pot. Stir and cook for 8 to 10 minuets until the onions and leeks are soft and translucent.

Remove the ribs from the chard and tear or chop into bite size pieces. Once the leeks and onions are soft add the chard, chicken stock, and pepper. Stir and bring to a boil. Reduce to heat to medium-low and simmer for 10 minutes.

Add chicken and stir. Simmer for another 5 minutes or until the chard is cooked and the chicken is warmed through. Turn off heat. Add salt and pepper to taste.
Ladle a cup or two into a serving bowl and add about 1/2 cup of cooked noodles. The warm soup will instantly heat the noodles through.

Adapted from insockmonkeyslippers.com

February 22, 2012

Garlicky Winter Greens

1 bag of Eatwell’s stir-fry mix
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons Bragg’s Liquid Aminos
2 tablespoons apple cider vinegar
2 tablespoons minced garlic
4 tablespoons nutritional yeast

Cut the stir-fry greens into 1 1/2 inch pieces by chopping perpendicular to the stem. Include the stems as they create a nice contrast to the slightly wilted leaves.  Wash the greens in a salad spinner and allow to drain until mostly dry.

Mix the tahini, lemon juice, liquid amino, apple cider vinegar, garlic and nutritional yeast in a large bowl. Once the dressing is mixed, add the greens.

Now the fun begins! Knead and scrunch and squish the winter greens into the dressing by hand and watch it reduce in size by more than half.

The greens are ready to eat when dressed, but will soften nicely after an hour or more, which may be favorable depending on the crunchiness.

Adapted from penchantforproduce.com

February 22, 2012

Today’s Box (February 22nd)

Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.

Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic.  We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!

Murcott Mandarins: These are also from our friend Nacho at Twin Girls Farm and are QAI certified organic. They are a perfect afternoon snack!

Mixed Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.

Stir-fry Mix: Bright, beautiful and full of vitamins and minerals!  This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.

Broccoli or Romanesco: We were amazed to see these beautiful bouquets in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. The romanesco is an Italian heirloom. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in fridge and wash before using.

Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.

Watermelon Daikon Radishes: This large round root veggie with a beautiful burst of magenta color in the center is related to the turnip and horseradish. It has a crispy texture and a mildly sweet and peppery flavor.  This interesting radish can be cooked like a turnip, sautéed, braised, added to a stir-fry or stew. It can also be eaten raw as a lovely accompaniment to salad or sandwich. Some of the watermelon daikons have brown spots from frosty mornings on the farm, but just peel or cut them away. Store in fridge and wash before eating.

Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic.  Keep in the fridge or on the counter (depending on what you like) and wash before consuming.

Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed.  Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor.  The green tops are great for making stock! Store in fridge and wash well.

Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium.  They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas.  Store in fridge and wash well.

February 17, 2012

Box Contents for February 22nd and 23rd

Here’s what we’re planning to put in the CSA boxes on February 22nd and 23rd.  Please note the list is subject to last minute changes depending on the weather and harvest.

Pink Lady Apples

Murcott Mandarins

Navel Oranges

Leeks

Chard

Watermelon Daikon Radishes

Stir-fry Mix

Broccoli or Romanesco

Collard Greens

Dill

February 17, 2012

Spring Planting


We have cabbage, cauliflower, greens, and lettuce plants in the greenhouse ready to plant in the field for spring harvest. We need fresh plants to pick in April. Headstart Nursery in Gilroy organically grows these plants for us. We send them our seed and planting program, and they deliver the plants to us in their trucks when they are ready.

February 16, 2012

Orange Marmalade

The Seville oranges are ready to harvest, so get ready to make marmalade! My parents are here on the farm helping take care of me, and they are making marmalade as I write this. We have five-pound bags that you can add as an extra to your box for just $5. To order the Seville oranges, please log into your online account, and scroll down the storefront to the Additional Produce category.    From there you will be able to add oranges to your next delivery.

February 16, 2012

Today’s Box (February 16th)

Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic.  We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls.  They sell some of their goods to Purity, so that will explain if it has a market sticker on it.  The oranges keep well in the fridge. Peel and enjoy!

Lemons: These are also from our friend Nacho at Twin Girls Farm and are QAI certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.

Spinach: This tasty and nutritious green will probably be dirty.  (Visit www.eatwell.com/produce/spinach to learn why.) To clean, first rinse quickly, then fill up a bowl with water. Put spinach in the water, swish, and let soak for 5 to 10 minutes. Lift leaves out of water, rinse and blot or spin dry.  Store in plastic bag in fridge, but don’t wash it until you’re ready to cook!

Stir-fry Mix: Bright, beautiful and full of vitamins and minerals!  This is a mix of kale, collards, and chard.  Chop and sauté in olive oil or butter for a lovely side-dish.  They are also tasty raw.  Store in plastic bag in fridge and wash well before using.  If you find any unwanted visitors, try soaking in salted water and then rinse.

Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.

Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta.  Store in the fridge.

Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic.  Keep in the fridge or on the counter (depending on what you like) and wash before consuming.

Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!

Collard Greens: These luscious green leaves are a great source of beta carotene, vitamin C and calcium.  They are typically cooked a little longer than other greens, but are well worth the wait. Look in our recipe archives for ideas.  Store in fridge and wash well.

Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed.  Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor.  The green tops are great for making stock! Store in fridge and wash very well before using.

Green Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good.  It makes a delicious coleslaw or a nice addition to a salad.  Store in fridge and wash well before use.

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